ITALIAN FRIES (for four)

OLYMPUS DIGITAL CAMERA Vegetables, potatoes, fried, Italian fries 2

1-1/2 pounds boiling potatoes (not Idaho or russets)

5 tablespoons vegetable oil

2 tablespoons butter

2 teaspoons salt

  1. Peel the potatoes, rinse them in cold water, pat them dry with paper towels and dice them into ½ inch cubes.
  1. Heat the oil and butter in a 12 inch heavy-bottomed or cast-iron skillet over medium-high heat. When the butter foam subsides, put in the potatoes and turn them until they are well coated with the cooking fat.  Turn the heat down to medium and let the potatoes cook until a golden crust has formed on one side.  Add the salt, turn them and continue cooking until every side has a nice crust.  After 20 to 25 minutes, test them with a fork to see if they are tender.  If not, turn down the heat to low and cook until tender.
  1. These potatoes cannot be prepared ahead of time and reheated. They are at their best piping hot.

SERVE WITH:  Baked halibut fillet with garlic sauce

from Marcella Hazan, The Classic Italian Cookbook

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